Argan oil is the new darling of chefs

One of the biggest beauty trends of the last several years has
been argan oil-infused products. Now the Middle Eastern oil is finding its way into the culinary world. Chefs
like Michael Solomonov have embraced the nutty oil, produced mainly
in Morocco.

The historic method of retrieving the nuts - by pulling them out
of goat droppings - has been replaced by hand harvesting directly
from the shrubby trees. Unlike the cosmetic version of argan oil,
the culinary version is made from roasted nuts, providing the oil
with a subtle nutty flavor.

Earthy and smoky notes accompany the nutty flavor, and the oil
smells somewhat like peanut butter. Like many other
labor-intensive products such as saffron and vanilla, argan oil is
expensive. A liter runs about $130 USD (versus about $40 for high
quality extra virgin olive oil).

Due to its high price, the oil is used mainly as a finishing oil
rather than for cooking or frying. James Beard Award-winning chef
Michael Solomonov uses it to flavor couscous and stews, and
even as a base for ice cream. "It's a good substitute for brown
butter in my book," he says.